This jambalaya is literally a Mardi Gras party in a dish

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Welcome to Best Bites, a twice-weekly video series that aims to satisfy your never-ending craving for food content through quick, beautiful videos for the at-home foodie. Check back on Tuesdays and Thursdays for new episodes!

Try this traditional Creole shrimp and sausage jambalaya to celebrate Mardi Gras or any other day you're looking for a hearty meal. Check out the recipe on this episode of Best Bites.

Ingredients

  • 1/2 pound shrimp peeled and deveined reserving the shells

  • 2 cups chicken broth

  • 1 tablespoon oil

  • 1/2 pound andouille sausage, sliced

  • 1 onion, diced

  • 1 bell pepper, diced

  • 2 stalks celery, diced

  • 2 cloves garlic, chopped

  • 1 tablespoon creole seasoning

  • 1 (28 ounce) can diced tomatoes

  • 1 tablespoon tomato paste

  • 1 teaspoon Worcestershire sauce

  • 2 bay leaves

  • 1 cup long grained rice

  • salt, pepper and cayenne to taste

  • 4 green onions, sliced

  • hot sauce to taste

Directions

  1. Bring the chicken broth and shrimp shells to a boil, reduce the heat and simmer until required later.

  2. Meanwhile, heat the oil in a large pan over medium-high heat, add the sausage and cook until browned on both sides, about 5-7 minutes.

  3. Add the onion, celery and pepper, and cook until tender, about 5-7 minutes.

  4. Add the garlic and creole seasoning and cook until fragrant, about a minute.

  5. Strain the shells from the broth, add the broth, tomato paste, diced tomatoes, Worcestershire sauce, bay leaves and rice to the sausage and vegetables, bring to a boil, reduce the heat and simmer until the rice is tender and the sauce has reduced and thickened to the desired thickness, about 20-40 minutes.

  6. Add the shrimp and cook until cooked, about 3-5 minutes.

  7. Season with salt, pepper and cayenne to taste and served topped with the green onions and hot sauce on the side.

For more easy shrimp recipes, see the gallery below:

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